Avocado & Roasted Corn Salsa

The Spring air smells good. Along with the change of season comes the colorful blooms of the pretty flowers & some fresh vegetables& fruits in the market. The local market got crates of fresh corn & avocado. (I was somehow under the impression that the corns came during fall..) Anyway. we got quite a few of these. Today I saw Corn Salsa in Peter G’s (Souvlaki for The Soul) blog. His pictures tempted me to make some salsa with the hass avocados & corn right away.

Avocado, also known as palta or aguacate, butter pear or alligator pear, is a tree native to Mexico, South America and Central America. It is not a vegetable, but a fruit.. more of a berry family. Besides the lovely, smooth & buttery texture & subtle taste, the benefits of Avocado is limitless…High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven day diet rich in avocados, hyper cholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels. (Wiki) . Avocados are rich in monounsaturated fat, which is easily burned for energy. They are a good source of vitamin K, dietary fiber, vitamin B6, vitamin C, folate and copper. Avocados are also a good source of potassium.

This fruit ripens after it is harvested. An unripe fruit is tight & very firm to touch but a ripe avocado will yield to a gentle pressure when held in the palm of the hand and squeezed. The flesh is typically greenish yellow to golden yellow when ripe. The flesh will oxidize and turn brown quickly after exposure to air. To prevent this, lime or lemon juice can be added to avocados after they are peeled. Due to it’s high fat content, they are excellent for uses as spreads & dips (who does not know about guacamole? ). It is known to be used with milk shakes & ice creams too! However much I love this fruit, I have not dared to go as far experimenting with this fruit.

Mexican food is enticing, sensational to the palette, & always fondly accepted in my home. This salsa is full of fresh flavors & bursting with taste & colors. We just had this as a salad!

Note: Black bean would taste lovely in this salsa. I did not use as I did not have any..

Method:

Cut the red Bell pepper/capsicum in to half, drizzle some oil & roast it at 400 degrees till the skin is charred. Take it out, peel the skin & dice it into small pieces. Set aside.

Drizzle some oil over the corns. Sprinkle some salt & pepper & roast the corns for about 15 minutes at 400 Degree F. Let cool & cut off the kernels. Discard the cob.

Combine all the other ingredients except the avocado with the corn & bell pepper in a large bowl & toss to mix them all up.

Add the avocado just before serving. Toss to combine.

Serve at room temperature or chilled.

I made a small cup with a red bell pepper & filled it with salsa for my daughter! It was a colorful, fun cup to scoop out from .. for a equally colorful salsa. This salsa makes a great companion to fish or poultry…. or why not scoop out some with corn chips? or top it on the Tortillas… Eat it any way you want…

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Salsa is looking so colorful and i can’t take my eyes off from it.Love avocado so much.i don’t know so many recipes that use avocado and i often end up making milkshake.Thanks for sharing this nice recipe.

Salsa looks so colorful Soma. .am so waiting for spring to be in full swing ..to see n smell all those colors..We have this big Pike place market here..always so colorful..
I love avocado’s..but never liked any dishes made out of it like gucamole or anything..still remember the half rotten Avocado,that I threw away last week.. ..Salsa will be a good choice..

What a colorful and beautiful salsa. Love everything that went in there. Yes black beans would have been a great addition. Ture of avacado, just started experimenting with it and have not been disappointed so far.

Thanks ! We all love avocados & usually have it in salad or just scooped out from the skin:-)

Its riots of colours….seems like a hangover of Holi
I dont know why but the only way i can have the corns is on cob,roasted on charcoal and spiced with some dash of lemon and salt+pepper.But as usual my hubby doesnt agree to my ONLY WAY OF EATING CORNS,and he likes these in veg kadhai ,or any mixed vegetable dish.And i hate SWEETENING my curry dishes with these.So the best MIDDLE way is having these in salads, and this is one such wonderful salad…….since it doesnt call for any mayo, or cheesy stuff like that and it has some Lighter feel to it.The only hitch is avocado which i dont get here….any apt substitutes??
The capsicum bowl looks so cute…..
And hey now that u did mention(grrrrrrrrrrrrrr) Thanks for your sweet words.But i will still maintain that you had (ofcourse still have) an eye for food photography and my contribution is almost nil.

Alka I really never thought … it really is a reflection of holi! I like all kinda corn, & I love them like u do. The corn here is very soft & sweet. I liked it on the cob better in India.. here i eat it too.. on the cob. but I rarely cook corn.. just roast it or steam(for the kids).

don’t use the avocado.. if u don’t get, just the corn salad tastes as good:-). I’ll still say that u have got me started with the pictures:-)

Mexican food is happily accepted in my house too (usually dinners) .. maybe due to the strong similarity to Indian food.
But have never tried Avocado .. for the simple reason that I do not like fruits … (we do get them here in only one special store that caters to food & other stuff from abroad)
The salsa looks great Soma … and great snaps as usual. … especially that cup. And give me sweet corn any day … yeah … even raw.

Sharmila.. i cannot talk enough about our love for avocado:-) my little one would have it everyday for about 1.5 years! & my kids & me eat even frozen corn:-)

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